Apple Cake In An Iron Skillet
This delightful apple upside-down cake features tender, caramelized Granny Smith apple slices nestled in a soft, cinnamon-infused cake. The warm, gooey cake pairs perfectly with a scoop of creamy vanilla ice cream. Enjoy the comforting flavors of apple pie in cake form with this easy-to-make dessert.
— Constant Cookbook
Ingredients
- 1-3/4 stick Butter
- 3/4 cups Sugar
- 4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
- FOR THE CAKE:
- 1 stick Butter
- 2/3 cups Sugar
- 1-1/2 teaspoon Vanilla
- 2 whole Large Eggs
- 1/2 cup Sour Cream
- 1-1/2 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Instructions
- Preheat oven to 375 F.
- For the apple topping: In a 9 to 10-inch skillet, melt the butter over low heat. Add sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter, about 10 minutes.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla and eggs. Add the sour cream and mix well.
- In a bowl, mix the flour, baking powder, salt, and cinnamon. Stir together then gradually add the flour mixture into the creamed butter mixture until just combined. Gently stir in the chopped apple.
- Remove the skillet from the heat. Spoon the batter over the top, then spread gently so the batter is evenly distributed. Place on a sheet tray lined with foil and bake for 25 -30 minutes, or until cake is golden brown and bubbly. Allow the cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect---it’ll taste perfect!
- Serve warm with vanilla ice cream.
Cook Time
25M
Prep Time
PT25M
Yield
8
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